CARAMEL APPLE PIE BOMBS

I’ll never forget the fall festival in my hometown – the crisp air, the vibrant colors, and the irresistible aroma of caramel apples. That’s where my love for this flavor combination began. I’ve been experimenting with ways to recreate that same delicious experience, and let me tell you, these Caramel Apple Pie Bombs are a dream come true. Today, I’m sharing all my secrets for the most amazing Caramel Apple Pie Bombs you’ll ever make!

Let’s Make Some Caramel Apple Pie Bombs!

Get ready, because we’re about to embark on a flavor adventure! These Caramel Apple Pie Bombs are seriously addictive – flaky pastry, a sweet and tart apple filling, and a gooey caramel surprise inside. This is my all-time favorite way to enjoy the classic caramel apple flavor, and I promise, you’ll be hooked too!

What Makes These Pie Bombs So Special?

These aren’t just any apple pies; these are *bombs* of deliciousness. What sets them apart? It’s the perfect balance of textures and flavors. The flaky crust gives way to a tender apple filling, and then BAM! That hidden pocket of warm, melted caramel sends your taste buds into overdrive. Plus, they’re perfectly portioned, making them ideal for parties, snacks, or a special treat for yourself (because you deserve it!). They are much easier to make than Apple Pie Cookies even!

Ingredients You’ll Need

Don’t be intimidated by the ingredient list. Most of these are pantry staples, and the rest are easily found at your local grocery store. Here’s what you’ll need:

• For the Crust:
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• ½ cup ice water
• For the Apple Filling:
• 6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons lemon juice
• 2 tablespoons butter, cut into small pieces
• For the Caramel:
• 20-24 caramel candies, unwrapped (I like Werther’s Originals)
• 1 tablespoon milk or heavy cream
• For the Egg Wash & Topping:
• 1 large egg, beaten
• 1 tablespoon milk or water
• Turbinado sugar or coarse sugar, for sprinkling

Let’s Get Baking: Step-by-Step Instructions

Alright, let’s roll up our sleeves and get started! Don’t worry, I’ll guide you through every step of the way. We’ll break it down into manageable parts, so it’s super easy to follow.

1. Make the Pie Crust: In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Those little butter pieces are key to a flaky crust!
3. Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition, until the dough just comes together. Be careful not to overmix!
4. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This chilling time is crucial for preventing a tough crust.
5. Prepare the Apple Filling: In a large bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat.
6. Dot the apple mixture with the butter pieces. This adds richness and moisture to the filling.
7. Make the Caramel Sauce: In a small microwave-safe bowl, combine the unwrapped caramels and milk or heavy cream.
8. Microwave in 30-second intervals, stirring in between, until the caramel is melted and smooth. Watch it carefully so it doesn’t burn! Set aside to cool slightly.
9. Assemble the Pie Bombs: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
10. On a lightly floured surface, roll out one disc of pie dough to about 1/8-inch thickness.
11. Use a 4-inch round cookie cutter (or a sharp knife) to cut out circles of dough.
12. Place half of the dough circles on the prepared baking sheet.
13. Spoon a heaping tablespoon of the apple filling onto the center of each dough circle, leaving a small border around the edge.
14. Place a spoonful of the melted caramel on top of the apple filling. Don’t be shy with the caramel!
15. Roll out the second disc of pie dough and cut out circles as before.
16. Place the remaining dough circles on top of the filling, gently pressing the edges to seal.
17. Crimp the edges with a fork to create a decorative seal and prevent the filling from leaking. This is where you can get creative!
18. Egg Wash and Bake: In a small bowl, whisk together the egg and milk or water to create an egg wash.
19. Brush the tops of the pie bombs with the egg wash.
20. Sprinkle generously with turbinado sugar or coarse sugar. This adds a lovely sparkle and crunch.
21. Bake for 20-25 minutes, or until the pie bombs are golden brown. Keep an eye on them to prevent burning.
22. Let the pie bombs cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’re best enjoyed warm!

Success Tips for Perfect Caramel Apple Pie Bombs

Want to guarantee pie bomb perfection? Here are my top tips to ensure that your creations are a total success:

• Keep Everything Cold: The key to a flaky pie crust is cold ingredients. Make sure your butter and water are ice-cold. You can even chill your flour before you start!
• Don’t Overwork the Dough: Overmixing the dough develops the gluten, resulting in a tough crust. Mix just until the dough comes together, then chill it.
• Use a Good Quality Caramel: The flavor of the caramel will shine through, so choose a brand you love. Werther’s Originals are my personal favorite!
• Seal the Edges Properly: Make sure to crimp the edges of the pie bombs tightly to prevent the filling from leaking out during baking. A fork works great for this!
• Let Them Cool Slightly Before Serving: While these are tempting straight from the oven, letting them cool for a few minutes allows the caramel to set slightly, preventing a molten mess.

Variations and Substitutions

Want to put your own spin on these Caramel Apple Pie Bombs? Here are some ideas to get you started:

• Different Apples: Experiment with different types of apples, such as Fuji, Gala, or Braeburn. Each variety will add a slightly different flavor and texture to the filling.
• Spice It Up: Add a pinch of ground ginger or cloves to the apple filling for a warmer, spicier flavor.
• Add Nuts: Sprinkle chopped pecans or walnuts over the apple filling for a crunchy texture and nutty flavor.
• Use Puff Pastry: For an even easier version, use store-bought puff pastry instead of making your own pie crust. Just be sure to adjust the baking time accordingly.
• Make Mini Pie Bombs: Use a smaller cookie cutter to create bite-sized pie bombs – perfect for parties or snacking.
• Consider serving with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-indulgent treat. You could also try drizzling with more caramel sauce. If you are a fan of dips, this could be served with some Caramel Apple Cheesecake Dip on the side!

Make-Ahead and Freezing Instructions

These Caramel Apple Pie Bombs are perfect for making ahead of time. You can prepare the dough and apple filling separately and store them in the refrigerator for up to 2 days. Assemble and bake the pie bombs just before serving.

To freeze unbaked pie bombs, assemble them as directed, but do not brush with egg wash or sprinkle with sugar. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and store for up to 2 months. When ready to bake, brush with egg wash, sprinkle with sugar, and bake as directed, adding a few extra minutes to the baking time. You could enjoy with some Apple Fritter Bites.

Baked pie bombs can also be frozen, but the crust may become slightly less crisp after thawing. To freeze, let the pie bombs cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Store for up to 1 month. To reheat, thaw in the refrigerator overnight or at room temperature, then warm in a low oven (300°F/150°C) for a few minutes.

Serving Suggestions

These Caramel Apple Pie Bombs are delicious on their own, but here are some ideas to take them to the next level:

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Drizzle with extra caramel sauce or chocolate sauce.
• Sprinkle with chopped nuts or a dusting of cinnamon.
• Serve alongside a cup of hot coffee or tea.
• Make a platter of Caramel Apple Pie Bombs, Apple Crisp Mini Cheesecakes and Baked Apple Cider Donuts for the ultimate Fall dessert feast!
• Set out with some Caramel Apple Nachos for a caramel apple dessert bar.

Tips for Working with Pie Dough

Pie dough can be a bit finicky, but with a few simple tips, you can master it like a pro:

• Use a Pastry Blender or Your Fingertips: These tools help to cut the butter into the flour without overworking the dough.
• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a flakier crust.
• Roll Out on a Lightly Floured Surface: This prevents the dough from sticking.
• Work Quickly: The warmth of your hands can melt the butter, so work quickly to prevent the dough from becoming too soft.

Why This Recipe Works

This recipe is foolproof because it combines the best elements of classic apple pie with the irresistible flavor of caramel apples. The homemade pie crust is flaky and tender, the apple filling is perfectly spiced and sweet, and the gooey caramel center adds a delightful surprise. Plus, the individual pie bombs are easy to handle and portion, making them perfect for any occasion.

I truly believe that anyone can make these Caramel Apple Pie Bombs, even if you’re a beginner baker. Just follow the instructions carefully, and don’t be afraid to experiment with different variations and substitutions. Most importantly, have fun and enjoy the process! And of course, make sure to share your creations with friends and family – they’ll thank you for it!

Now go ahead and bake up a batch of these delicious Caramel Apple Pie Bombs. You won’t regret it!

Caramel Apple Pie Bombs

Amelia

These Caramel Apple Pie Bombs are a delightful fall treat, combining flaky pie crust, sweet and tart apple filling, and a gooey caramel center. They’re perfectly portioned and easier to make than traditional apple pie, making them ideal for parties, snacks, or a special treat.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert, Snack

Cuisine American

Servings 20

Calories 250 kcal

Equipment

• Large bowl
• Whisk
• Pastry blender or fingertips
• Plastic Wrap
• Small microwave-safe bowl
• Baking Sheet
• Parchment paper
• Lightly floured surface
• Rolling Pin
• 4-inch round cookie cutter or sharp knife
• Fork
• Small bowl for egg wash
• pastry brush
• Wire rack

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup ice water
• 6 medium apples Granny Smith, Honeycrisp, or a mix
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons lemon juice
• 2 tablespoons butter, cut into small pieces
• 20-24 caramel candies, unwrapped I like Werther’s Originals
• 1 tablespoon milk or heavy cream
• 1 large egg, beaten
• 1 tablespoon milk or water
• Turbinado sugar or coarse sugar, for sprinkling

Instructions

 

• Make the Pie Crust: In a large bowl, whisk together the flour and salt.
• Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition, until the dough just comes together. Be careful not to overmix!
• Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
• Prepare the Apple Filling: In a large bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat.
• Dot the apple mixture with the butter pieces.
• Make the Caramel Sauce: In a small microwave-safe bowl, combine the unwrapped caramels and milk or heavy cream.
• Microwave in 30-second intervals, stirring in between, until the caramel is melted and smooth. Watch it carefully so it doesn’t burn! Set aside to cool slightly.
• Assemble the Pie Bombs: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out one disc of pie dough to about 1/8-inch thickness.
• Use a 4-inch round cookie cutter (or a sharp knife) to cut out circles of dough.
• Place half of the dough circles on the prepared baking sheet.
• Spoon a heaping tablespoon of the apple filling onto the center of each dough circle, leaving a small border around the edge.
• Place a spoonful of the melted caramel on top of the apple filling.
• Roll out the second disc of pie dough and cut out circles as before.
• Place the remaining dough circles on top of the filling, gently pressing the edges to seal.
• Crimp the edges with a fork to create a decorative seal and prevent the filling from leaking.
• Egg Wash and Bake: In a small bowl, whisk together the egg and milk or water to create an egg wash.
• Brush the tops of the pie bombs with the egg wash.
• Sprinkle generously with turbinado sugar or coarse sugar.
• Bake for 20-25 minutes, or until the pie bombs are golden brown.
• Let the pie bombs cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure all ingredients are cold, especially the butter and water for the crust. Avoid overmixing the dough to maintain a flaky texture. You can prepare the dough and apple filling up to 2 days in advance. For a richer flavor, consider adding a pinch of ground ginger or cloves to the apple filling. Store baked pie bombs in an airtight container at room temperature for up to 3 days or freeze for longer storage.